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I make many dishes with chili peppers that are used as a flavor boost. I'm not one of the stupid that eat things where the chilis cause pain and are the only thing you "taste", If tasting anything that isn't over powered by the heat level is possible. The last time I made Xni Pec (Dog's nose salsa in the Nahuatl language of the Aztecs, "Shnee Peck"), I used Carolina Reapers. I only used 1/2 of the amount of peppers called for and since it is a salsa, it is used sparingly.
I love some spice and heat in my food, but I still want to taste the food. The pepper should be an enhancer to the flavor and add a note of it's own to the food. When all you taste is burn, then what's the point of adding the spice?
I'm not a macho man or a masochist. I stick to peppers up to @ 50,000 scovill units. Calabrian peppers and cherry peppers mostly. It adds flavor without making me cry and sweat like the youtuber ^.
Hi, I can even eat a green bell pepper let alone a hot pepper.
News, Hottest Chile Pepper Shatters Record.
It's hot. Scorching hot. Guinness World Records hot.
Researchers at New Mexico State University have discovered the world’s hottest chili pepper. It's called the Bhut Jolokia, a variety originating in Assam, India.
In tests that yield Scoville heat units (SHUs), the Bhut Jolokia reached 1 million SHUs, almost double the SHUs of former hotshot Red Savina (a type of habanero pepper), which measured a mere 577,000. The result was announced today by the American Society for Horticultural Science.
Hottest Chile Pepper Shatters Record - Yahoo! News (broken link)
I said I can't eat a green pepper let alone a hot pepper. But after eating mild and some hot pepper's after all these years since 2007 and can eat many hot pepper's with no problem's.
Nope, I love spicy foods but not hot. Anything which masks the taste of the food is to me a pointless thing. I think a lot of people eat those as a bravado macho thing. Spicy ( ie the use of spices) is wonderful and adds a different depth and dimension to foods, hot is just hot.
I had some very hot chilli marinated scallops recently in a Thai restaurant and I might just as well have been having rubber as the delicate flavour was drowned in an unpalatable mix of discomfort. I love to be able to taste every single ingredient.
What a delight to see a post by Mooseketeer. You are missed, wherever you are.
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